These pork-filled wontons are doused in chili oil and vinegar sauce to be a tangy, spicy, juicy bite we can’t get enough of.
I love this dish. It’s sour, spicy, juicy and tender all at the same time. It is simply delicious. Irresistible.
After trying this dish at the restaurant, I told myself there’s no other way I want my dumplings served to me in the future. It has to be in a red sauce, with loads of chili oil and black vinegar – the more the merrier. That’s a bit extreme I know, but that’s life’s little pleasure for me.
- Minced pork: 600g
- Ginger: 1 thumb-length, minced well
- Oyster sauce: 3 tbsp
- Spring onion: 1 stalk, finely chopped
- Coriander: 1 stalk, finely chopped
- Egg: 2
- Salt: 1 tsp
- Sesame oil: 2 tbsp
- Fish sauce: 2 tbsp
- White pepper: 1 tsp
- Wanton skin wrappers: 50 pieces
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- Combine minced pork, ginger, oyster sauce, half of spring onion, half of coriander, egg, salt, sesame oil, fish sauce and white pepper. Marinate overnight in fridge.
- Place about 1 heaped teaspoon of pork mixture in a wanton skin wrapper, folding half horizontally first, and then the bringing the folded edges together to form an ingot.
- Repeat for the remaining wanton skin wrappers till all the minced pork mixture is used up.
- Boil water with with 1 tsp oil. Add wantons into water and cook for 3 – 4 min until the skins become transparent. Spoon out into serving bowls.
- In the meantime, combine chilli oil, black vinegar, sesame oil, Shaoxing wine, sugar, salt, fish sauce, garlic and the remaining spring onion and coriander. Mix well.
- For each serving of wanton, spoon ½ cup soup from cooking the wantons into the serving bowl. Spoon in 2 tbsp chilli oil mixture to mix.
- Garnish with remaining coriander to serve.